Related Experiment Video
Updated: Jul 25, 2026
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Development, acceptability and nutritional evaluation of 'Doli Ki Roti'--an indigenously fermented bread
1Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar-125004, India.
Nutrition and Health
|November 6, 2001
Summary
Fermentation significantly reduces antinutrients in Doli Ki Roti, a traditional Indian wheat and chickpea bread. This process enhances the nutritional value and acceptability of this popular food product.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Fermentation Technology
Background:
- Doli Ki Roti is a traditional Indian fermented bread, popular among the Punjabi community.
- It is a wheat-based product stuffed with spiced chickpeas, offering a blend of cereal and legume nutrients.
- The bread is a source of protein, fat, ash, calcium, iron, and phosphorus.
Purpose of the Study:
- To analyze the nutritional composition of Doli Ki Roti.
- To evaluate the impact of fermentation on antinutrient levels.
- To assess the organoleptic acceptability of the fermented product.
Main Methods:
- Nutritional analysis of protein, fat, ash, and essential minerals (calcium, iron, phosphorus).
- Quantification of antinutrients (phytic acid, trypsin inhibitors) before and after fermentation.
- Organoleptic evaluation of color, taste, texture, and flavor.
Main Results:
- Doli Ki Roti contains 14.5-17.1% protein, 7.3-9.2% fat, and 3.8-4.7% ash.
- Significant amounts of essential minerals like calcium (52.7-62.6 mg/100 g), iron (8.7-10.6 mg/100 g), and phosphorus (313.8-346.7 mg/100 g) were found.
- Fermentation at 35-40°C reduced phytic acid by 5-18% and trypsin inhibitors by 49-70%.
Conclusions:
- Fermentation is crucial for reducing antinutrients in Doli Ki Roti.
- The process improves the nutritional profile and maintains organoleptic acceptability.
- Doli Ki Roti is a nutritious and acceptable traditional food product.
Related Concept Videos
01:29Fermentation
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...